Morel: properties and recipes

Morel - edible mushroom family Smorchkova. Another fungi used in antiquity to treat diseases of the joints. It has wrinkled round hat, which looks like a little wrinkled honeycomb. Color brown cap, a hollow leg. The flesh is thin and brittle, has a pleasant smell and taste. The fungus is often harvested for the winter with the help of freezing and drying.

Beneficial features

Morels contain rich vitamin complex: A, D, C, PP, B1 and B2. From microelements: calcium, phosphorus, sulfur, sodium, potassium, magnesium. Mushrooms help in the treatment of rheumatism, stimulate the activity of the digestive system. Mushrooms are a tonic. They stimulate the appetite and a positive effect on eyesight. And recently even scientifically proven: a means morel strengthen weakened and damaged muscles of the eye. In addition, the morel - a product-aphrodisiac.

Where and when to collect morels?

In the forest, morels can be found at the end of April. This - the earliest mushrooms. Aroma and rich taste of such instances do not yet have, so you need to wait mushroomer of May. Mushroom growing in ravines, on the edges, clearings and thickets. Often you can find among the bushes and on the sites of forest fires (usually on the second or third year after the fire). Sometimes there are in the city: in parks and squares. What other edible products can be found in the woods?

Many people bypass these mushrooms party because they believe their poisonous. But this is not the case: the fact that mushrooms contain gelvellovuyu acid, which can cause poisoning. This acid can be easily destroyed by boiling the fungus. Before cooking should be boiled morels (about 10 minutes), pour broth and rinse product. Then, the fungus will not bring any danger to the body.

Recipe dried morel

Morels, like many other fungi, can be boiled, stewed, fried, and it is possible to prepare the mushrooms for the winter, dried beforehand. To do this, clean the mushrooms collected from the ground and the mud, separate the cap from the legs. Cut Smorchkova hat large pieces, even layer to pass on baking sheet and place in oven. Several hours of dry mushrooms with temperatures ranging from 40 to 50 degrees, then increase the heat to 60 degrees. At the same time the oven door must be open.

Dried morels absorb moisture instantly. Therefore, in the process of storing the product can get damp and covered with mold. In a dry place to avoid this, keep the morels in a paper bag or box. You can also grind the mushrooms into a powder to be added to food as a tasty mushroom seasoning.